Rendang Opor Pahang from My Rendang isn't Crispy by Zaleha Kadir Olpin

Ingredients

• 2 cardamom pods
• 3 cloves
• 2 tsp black peppercorns
• 2 star anise
• ½ tsp nutmeg powder
• 4 cloves
• 2 tsp fennel seeds
• 6 cardamom pods, seeds removed
• 3 stalks lemongrass, white part only, roughly chopped
• 5 Tbsp dried chilli paste
• 1 tsp fermented prawn paste, toasted (optional)
• 5-cm (2-inch) knob ginger, peeled and sliced
• 1 medium white onion, peeled and cut into quarters
• 4 cloves garlic, peeled
• 7.5-cm (3-inch) length cinnamon stick
• 175 g (6 oz) shallots, peeled
• 2–3 Tbsp tamarind juice
• 750 ml (24 fl oz / 3 cups) coconut milk
• 85 ml (2½ fl oz / ⅓ cup) vegetable oil
• 1 kg (2 lb 3 oz) beef
• ½ tsp cumin seeds
• 2 Tbsp coriander seeds
• 20 dried chillies, seeds removed and cut into short lengths
• 3 Tbsp toasted grated coconut
• 1 tsp salt, or to taste
• 40 g (1⅓ oz) palm sugar
• 4 Tbsp thick dark soy sauce
• 1 stalk lemongrass, white part only, bruised
• 250 ml (8 fl oz / 1 cup) water